Aloo paratha and yogurt

Pasos

1. Mix the flour with salt and warm water to form a soft dough, cover, and let rest for 20 minutes.
2. Boil the potatoes in water, peel them, and mash them into a coarse puree.
3. Add the finely chopped onion, chili, grated ginger, cilantro, cumin, garam masala, and salt to the mashed potatoes.
4. Divide the dough into balls, flatten them, and place a portion of filling in the center of each.
5. Fold the dough over the filling, seal the edges well, then roll out gently with a rolling pin to form a disc.
6. Cook each paratha on a hot skillet, brushing with ghee, until both sides are golden brown and speckled.
7. Serve hot with a bowl of well-chilled plain yogurt.